Winter Squash Muffins With Raisins and Spice

Take the squah you want! I used mini potimarrons I had from a local organic farmer, I didn't know what to do with them so I made up this recipe. But they would surely be excellent with pumpkin, acorn or Hubbard squash. This muffin is made with grated squash instead of the usual puree, so there are less steps when you use fresh squash.

• Ready In: 20 mins
• Serves: 12
• Yields: 12 mufffins

Ingredients

• Dry Ingredients

• 1 1⁄2 cups flour (weigh 6 ounces for gluten free)
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon clove
• 1⁄8 teaspoon allspice

• Wet Ingredients

• 1  egg
• 1⁄3 cup honey
• 1⁄4 cup  oil
• 1 1⁄2 teaspoons lemon juice (vinegar will do)
• 1⁄2 cup soymilk (you can use another liquid)
• 1 1⁄2 cups  packed grated squash
• 1⁄2 cup sultana

Directions

1. Preheat the oven to 400°F. For the muffin tins, you can either use non-stick or line them with parchment paper cups. Don't use regular paper cups, the muffins will stick to them. Perhaps greasing and flouring would work too.
2. In a small bowl, sift all the dry ingredients together.
3. In a large bowl, whisk the egg and honey together, then add the oil gradually, then the lemon juice, and finally add the soymilk and mix until smooth.
4. Add the dry ingredients, mix roughly with a rubber spatula, add the squash and raisins and mix until there are no more pockets of flour.
5. Distribute evenly in the 12 muffin tins, and bake for 20 minutes.
6. Cool on a wire rack. As with any baked goods with spices, they will become more flavourful as they age. Tasting them right out of the oven might be a little disappointing!